Lavender Chocolate Shortbread

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Yep, I have a thing for shortbread. Salted caramel is my main love, but I keep coming back to these little buttery, crumbly, not-too-sweet bundles.

This recipe is adapted from one of my earlier posts for Basil Flower Shortbread, and works on the same principle- working an unexpected flavour into a familiar base.

You can incorporate as much or as little (or indeed, none) of the floral element as you like, by adding or omitting the Lavender oil and flowers. I bought my Lavender oil from my local chemist, it’s not too expensive and is also really nice to add to caramels.

You can use either fresh lavender gathered from a garden that you know is pesticide free, or use the dried culinary version. Mine came from the dangerous store that is The Essential Ingredient.

The floral flavour is subtle and unexpected, which brought most of my taste testers back for a second helping and a “what is that interesting flavour?”. The best thing is, too, that the recipe makes 40-50 biscuits, so you can enjoy them in a big group or out of a jar with tea and a book at home.

Speaking of books, The Tea Rose by Jennifer Donnelly and its sequels are the reason this post comes so long after the last one. It’s the fourth or fifth time I’ve read them and they are so amazing that they make me blind to all other pursuits!

I’d love to hear your feedback on this recipe if you decide to give it a try! Thanks for reading becma bakes.
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  • 2 1/2 cups plain flour
  • 1/2 cup rice flour
  • 3 tbsp cocoa
  • Pinch salt
  • 1/2 cup firmly packed light brown sugar
  • 3 tbsp dried or fresh lavender
  • Drop of lavender oil
  • 240g unsalted butter, chopped and softened
  • 100g dark chocolate, chopped

Method:

1. Sift dry ingredients into a large bowl and stir to combine.

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2. Add butter and rub in with the tips of your fingers until mixture is combined and has a crumbly texture.

4. Add lavender elements and chocolate and mix into your shortbread base with a spoon or your fingers; whichever you find more easy.

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4. Press mixture into a firm ball shape and wrap in cling wrap and place in the fridge for 15 minutes.

5. Meanwhile, heat oven to 180ºC and grease two large oven sheets.

6. Roll out your dough on a lightly floured surface and use a cookie cutter of your choice (in size & shape) to cut out your biscuits. Roll out and repeat until you’ve used as much of the dough as is practical. Check out the below picture- you really do get a good number for the work!

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7. Bake for 20-25 minutes- they won’t go too brown and will firm up more as they cool, so be aware of the smells coming out of the oven to help you judge when they’re ready!

8. Cool on the trays and store in an airtight container. Enjoy at any time of the day- they are especially tasty with a cup of tea or coffee.

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Salted Caramel Shortbread

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This (less than pretty) batch were a request from my bestie “I love that you bake stuff all the time. Constant supply for Jackie!”

These delicious biscuits have been a crowd pleaser every time I’ve made them, and if you give them a go you’ll soon know why 🙂

Buttery, melt in your mouth shortbread sandwiched with a layer of salty-sweet caramel and dipped in dark chocolate. Amazing. (my own description just made my mouth water so much that I had to stop writing to go and grab the last one from the fridge)

The process is reasonably easy but quite time consuming because of cooling and refrigeration a couple of stages of ‘construction’. For this reason the original recipe from The Women’s Weekly requires shop bought shortbread rounds- I think it’s worth spending the time to make your own, though, as the home made shortbread is what really makes these biscuits special.

I find a good way of managing my time with this recipe is to make your biscuits and caramel the night or morning before you need the biscuits, and then come back the next or later in the day to fill, chill and dip them.

Makes about 18 biscuits

 You’ll need:

For the shortbread rounds

  • 250g butter, softened
  • 1/3 cup (75g) caster sugar
  • 1 tbsp water
  • 2 cups (300g) plain flour, sifted
  • 1/2 cup (90g) rice flour, sifted

For the salted caramel filling-

  • 1/2 cup (110g) firmly packed light brown sugar
  • 60g butter, chopped
  • 1/2-1 tsp sea salt flakes, to taste
  • 2 tsp water
  • 1 1/2 tbsp cornflour
  • 1/2 cup (125ml) milk, mixed with above cornflour
  • 1 egg yolk
  • 1 tsp vanilla extract

For the chocolate dip-

  • 185g dark eating chocolate, chopped
  • 2 tsp vegetable oil

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Method:

1. Preheat oven to 160 C and grease and flour two oven trays.

2. Beat (soft, not melted!) butter and caster sugar with electric mixer until light and fluffy. Stir in the water and flours in two batches.

3. Turn the mixture out onto a floured surface and knead until smooth. Roll into tablespoon sized balls and flatten slightly with a lightly floured fork.

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4. Bake about 40 minutes or until just beginning to turn golden brown around the edges.

5. Meanwhile, make your salted caramel filling. Place the sugar, chopped butter, water and half your sea salt into a small saucepan and heat until the sugar is dissolved. Add milk mixture and stir until it boils and thickens. Remove from the heat and whisk in egg yolk and vanilla. Allow to cool for ten minutes before tasting, and add more salt flakes to taste, if required.

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6. Place in a bowl and cover with clingwrap and refrigerate for at least 3 hours. Remove cooked biscuits from oven and cool on trays.

***TAKE A BREAK***

7. Spread caramel over half of your cooled shortbread and sandwich with remaining biscuits (I try to size/shape match my pairs before putting them together). Cover and refrigerate for 1 hour (I do this on a cooled tray).

8. Melt chocolate in a small bowl over a saucepan of boiling water (without the water touching the underside of the bowl) OR if you’re game, in the microwave in short bursts at medium heat. Remove from heat and stir in oil.

9. Dip one side of the cold cookies into the melted chocolate and stand on baking paper, at room temperature, until set. When set, feel free to pop them in the fridge, they taste super good either temperature.

So! As you can see this one is a bit of a lengthy process. I promise you it’s worth it, and you can easily work the different stages around the rest of your day (I went to the gym and then came home and dipped them in the chocolate. Dangerous. Tasty).

These are great at a party or to take as a sweet treat to a friend’s place. Have fun!

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Yummmm

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